ROAST VEGETABLE AND MOZZARELLA GATSBY

PREP TIME 25 min

COOKING TIME 40 min

SERVES 4

STEPS TO SUCCESS

1 For the roast vegetables, preheat oven to 200°C.

2 Toss the vegetables and potatoes with the oil and seeds. Spread out in an even layer on a large roasting pan and roast for 35–40 minutes until soft and slightly charred.

3 For the mozzarella balls, heat the oil in a pot over mediumhigh heat. Meanwhile, combine the breadcrumbs and the flour in a shallow dish.

4 Dip each block of mozzarella in the beaten egg, then coat in the breadcrumbs.

5 Lower the mozzarella balls into the hot oil with a slotted spoon. Fry in batches until golden brown. Drain on paper towel and season with salt.

6 To serve, slice open the French loaf and spread with mayonnaise and some peri-peri sauce. Place basil leaves, roast vegetables and mozzarella balls inside.

WHAT YOU’LL NEED

For the roast vegetables

■ 800 g mixed vegetables

■ 2 potatoes, cut into chips

■ ¼ cup olive oil

■ ¼ cup mixed seeds

For the mozzarella balls

■ Oil, for frying

■ 2 cups breadcrumbs

■ 3 tbsp flour

■ 1 block mozzarella, cut into cubes

■ 2 eggs, beaten

To serve

■ 1 large wholewheat French loaf

■ ¼ cup mayonnaise

■ Peri-peri sauce, to taste

■ Handful basil leaves, to garnish